escoffier recipes -escoffier cookbook

Auguste Escoffier needs little introduction.
He lived at the turn of the last century and was one of the most famous restauranteurs and chefs of all time.
He was not only responsible for the foundation of restaurant french cookery in recipes – he...

Escoffier – The modern guide to the art of cookery is probably still the finest book ever written on french cuisine.
Despite the time that has passed since it was written event the modern greats such as Ramsay still use the Escoffier Cookbook to...

We would love to put all of the escoffier recipes here on the website. Sadly that is not possible because there are one thousand of them, so all we can do is put a handful here, and invite the reader to download the ESCOFFIER RECIPES here for just $7...

I use the title August Escoffier, because I notice my UK audience are fond of typing that name.
Georges Auguste Escoffier was born in Villeneuve and lived from October 1846–February 1935
He began his career in a family restaurant in Nice before...

Escoffier recipe 8
BROWN GAME STOCK
There is no difference between the game consommes and game stock, or, otherwise stated, ordinary game consomme and brown game stock are one and the same thing. The distinction lies in the ultimate use of this preparation;...

Escoffier recipe 6
GAME CONSOMMe RECIPE
The necks, breasts, and shoulders of venison and of hare, old wild rabbits, old pheasants, and old partridges may be used in the production of game consommes. An ordinary consomme may likewise be made, in which...

Escoffier recipe 6
SPECIAL CONSOMME RECIPE
The consommes whose formulae I have just given are intended more particularly for dinners. They are always finished off by some kind of garnish, which, besides lending them an additional touch of flavour, gives...

Escoffier recipe 7
BROWN STOCK OR ESTOUFFADE
Quantities for making Four Quarts.
Preparation. – Bone and string the meat, and keep it in readiness for the morrow. Break the bones as finely as possible and, after having besprinkled them with a little...

Escoffier recipe 9
BROWN VEAL STOCK
Brown veal stock requires the same quantities of shin and trimmings of veal as white veal stock Formula 10. The time allowed for cooking is, however, a little shorter, and this operation may be completed within eight...

CHICKEN CONSOMME RECIPE
White chicken consomme is prepared in exactly the same way as ordinary white consomme. There need only be added to the meat, the quantity of which may be lessened, an old hen or a cock, slightly coloured on the spit or in the oven.
For...